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20 oz Rib-Eye Steaks Over Risotto
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20 oz Rib-Eye Steaks Over Risotto

20 oz Rib-Eye Steaks Over Risotto

with Tomato Onion Jam and Freshly Cracked Peppercorns

Treat yourself to a real feast: this recipe comes with 20 ounces of rib-eye steaks—that’s an extra-large portion of a cut of beef known for its tenderness and rich flavor. And we haven’t stopped there with the perks: there’s also a rich, buttery risotto and a tomato onion jam that’ll blow your mind with how deliciously sweet and tangy it is. We’re even throwing in some whole peppercorns that you can grind fresh so you’ll be seasoning everything with style and flair.

Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes


serving amount

1 unit

Yellow Onion

4 ounce

Grape Tomatoes

¼ ounce


1 tablespoon

Tricolor Peppercorns

(Contains Tree Nuts)

5 teaspoon

Balsamic Vinegar

¾ cup

Arborio Rice

2 unit

Chicken Stock Concentrate

20 ounce

Rib-Eye Steak

¼ cup

Parmesan Cheese

(Contains Milk)

Not included in your delivery

3 tablespoon


(Contains Milk)

4 teaspoon

Olive Oil

½ teaspoon





Nutrition Values

/ per serving
Energy (kJ)5104 kJ
Calories1220 kcal
Fat76 g
Saturated Fat35 g
Carbohydrate70 g
Sugar7 g
Dietary Fiber2 g
Protein67 g
Cholesterol210 mg
Sodium770 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Plastic Bag
Large Pan
Small Bowl
Medium Bowl
Paper Towel



Wash and dry all produce. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP. Halve tomatoes. Finely chop chives. Place peppercorns in a zip-close bag and pound using a mallet or heavy-bottomed pan until coarsely ground. Heat 1 TBSP butter and a drizzle of olive oil in a large pan over medium heat.

Make Onion Jam

Add sliced onion, ½ tsp sugar, and a pinch of salt and pepper to pan. Cook, tossing occasionally, until soft and browned, about 10 minutes. Increase heat to medium high. Stir in tomatoes, vinegar, and ⅓ cup water. Simmer until jammy, 3-5 minutes. Season with salt and pepper. Transfer to a small bowl and cover. Wipe out pan.

Start Risotto

Meanwhile, pour 3 cups water into a medium microwave-safe bowl. Microwave on high until warm, about 1 minute. Heat a large drizzle of olive oil in another large pan over medium heat. Add minced onion and cook, tossing, until just softened, 2-3 minutes. Stir in rice and a few big pinches of salt; cook until translucent, about 1 minute.

Simmer Risotto

Stir stock concentrates and ⅓ cup warm water into pan with rice. Simmer, stirring, until liquid is mostly absorbed. Add more warm water to pan ⅓ cup at a time, allowing rice to absorb most of the water before adding more and stirring after each addition. Continue until rice is al dente, about 25 minutes (you may not use all of the water). Season with salt and pepper.

Start Steak

Around the time that rice has cooked 10 minutes, pat steaks dry with a paper towel. Season all over with salt and pepper. Heat a drizzle of olive oil in pan used for onion over medium-high heat. Add steaks and cook to desired doneness, 3-5 minutes per side. Transfer to a cutting board to rest. Remove risotto from heat and stir in Parmesan, 2 TBSP butter, and 1 tsp peppercorns (use more to taste). Season with salt.

Finish and Serve

Once steaks have rested 5 minutes, slice against the grain. Divide steaks and risotto between plates. Garnish with chives. (TIP: If risotto is stiff, stir in up to ¼ cup water to loosen.) Top steak with onion jam, reheating jam in microwave first if necessary. Season with remaining peppercorns, if desired.